Préparation

Season veal with salt. Heat 1 tbsp oil in a large frying pan over high heat. Cook veal, in batches if necessary, for 1 minute each side or until browned. Transfer to a plate.
Heat remaining 1 tbsp oil in a large, heavy-based saucepan over medium heat. Add carrots, parsnip, onion and bay leaves, and cook for 4 minutes or until softened. Add veal and any juices, wine and enough water to just cover veal. Bring to the boil, then reduce heat to low and cook for 2 hours or until veal is tender. Remove from heat.
Using tongs, transfer veal to a plate, taking care not to let it break. Remove bay leaves and stir mustard, lemon juice, vinegar and sugar into cooking liquid. Using a handheld blender, process cooking liquid until smooth. Stir in sour cream, season with salt and pepper, and return veal to the pan over medium heat. Cook for 5 minutes or until heated through. Serve immediately.

Ingrédients

  • 1 kg veal schnitzel
  • 2 tbsp vegetable oil
  • 4 carrots, thickly sliced
  • 1 parsnip, thickly sliced
  • 1 large red onion, sliced
  • 2 bay leaves
  • 125 ml (½ cup) red wine
  • 1 tbsp Hungarian mustard (see Note)
  • 1 lemon, juiced
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • 200 g sour cream